More Great Recipes: Cookies

Raspberry Lemon Thumbprint Cookies


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By lids
Member since 2008

Serves Yields approx 4 dozen | Prep Time | Cook Time 20 min or less

Ingredients

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Reynolds Parchment Paper


Preheat the oven to 350 degrees F. Line 2 large baking sheets with Reynolds Parchment Paper.


In a small bowl, combine the jam and Chambord. Stir to combine.


In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.


In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.


Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes (when I baked these in my oven it took around 10 mins, so watch your first batch carefully).


Transfer the cookies to wire racks to cool completely.


Pairs Well With


Notes

Found this recipe online at the Foodnetwork.com when looking to add to my yearly Christmas cookie baking list. These have been a must make since the first year I have tried them.

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